Soup and Stew Donabe “Miso-shiru Nabe”
Soup and Stew Donabe, “Miso-shiru Nabe”
Authentic Iga-Yaki Pottery, by Nagaani-en from Iga, Japan
Iga-yaki is one of Japan’s most highly-regarded traditional ceramics, which is said to have originated in Iga, Mie-Prefecture in late 7th Century. Nagatani-en, founded in 1832, is the leading producer of Iga-yaki potteries. Nagatani-en’s product has been loved by both professionals chefs and home cooks.
Aromatic soup and stew for the tabletop service.
With the extra-thick body and far-infrared radiation (FIR), this soup and stew donabe, “Miso-shiru Nabe” cooks to the core of each ingredient, while developing the flavor (“umani”) gradually. Because this pot cooks the food evenly, the ingredients cooked with this pot become succulent without falling apart.
The pot builds the heat and stays hot for a long time
This extra-thick body has the incredibly high level of heat retention. Therefore, the food inside of the pot stays hot for a long time after turning off the heat. You can bring the cooked pot to the table and serve the hot soup or stew even after 15 minutes.
“Miso-shiru Nabe” means “miso soup pot”
Rice and miso soup make the heart of Japanese people’s everyday lives. This pot was named “Miso-shiru Nabe” because this pot is an ideal tool to cook and serve something to touch your heart every day.
Beautiful curves and texture. The pot also comes with the cute ring trivet.
Each donabe is made by skilled craftsmen with care at Nagatai-en’s facility. This beautiful Iga-yaki donabe is not only a great cooking too., but also makes a great table-top presentation.
True “Terroir” of Iga
One of the reasons which make Iga-yaki donabe (Iga-style clay pot) so special is the clay.
Iga region, where this donabe is from, used to the bed of Lake Biwa in the pre-historic time. The clay from this region naturally has the higher level of heat-resistance, therefore the potteries for the open-flame use have been made in this region for many hundreds of years. Because the clay from Iga consists of higher content of carbonated organisms from the pre-historic time, the clay which makes Iga-style donable is generally porous. Therefore, it “breathes” during cooking. When cooked with Iga-style donabe, porous clay benefits the donabe to retain the heat fully before it’s penetrated to the core of each ingredient in the donabe. Also, the glaze of the surface of the donabe promotes the far infrared radiation (FIR) when heated. This FIR also helps the heat to slowly reach each ingredient for the even cooking.
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